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November 6, 2013

Where to save, where to splurge

Experts offer shopping and menu tips for Thanksgiving


If it’s not an itch your family has, upscale your green vegetable by sauteing fresh, shaved Brussels sprouts in excellent bacon.


Splurge on the crust (and the cream), save on the filling.

When it comes to pie crust, go all-butter or go home. And don’t even bother with pre-made crust or dough.

“There are very few pre-made crusts on the market that taste and feel as good as a real butter crust,” says Real Simple’s Copeland.

But the filling is a different story. Why bother roasting and breaking down a fresh pumpkin when canned pumpkin consistently delivers great texture and flavor?

“Canned pumpkin is a wonderful invention,” Copeland says.

As with the crust, pre-made toppings don’t even come close to the real thing — which requires almost no effort to make.

“It’s amazing how a simple thing like homemade whipped cream as opposed to a defrosted whipped topping can elevate a dessert,” Rodgers says.

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